Soft, moist, and bursting with sweet cranberries, this holiday cranberry orange bread recipe will instantly brighten your breakfast table!
The best cranberry orange bread recipe
If you’re looking for a delicious recipe to serve guests during the holidays, this delicately sweet and juicy cranberry bread is the perfect festive choice.
It’s also wonderful for Thanksgiving or Christmas morning.
The incredible recipe packs in a full TWO CUPS of fresh cranberries, which is almost double what’s called for in most classic cranberry orange bread recipes!
Frosted with a simple orange glaze, it tastes like eating cranberry pound cake for breakfast and is pretty much impossible to resist.
Guests also love this Crustless Pumpkin Pie
Watch the cranberry orange bread recipe video, above
Healthy cranberry orange cake loaf
The cranberry loaf can absolutely hold its own against any traditional cranberry orange cake recipes with twice the amount of fat and sugar.
In a blind taste test, five out of six of my friends chose this version as their favorite, without having any idea it was healthier and vegan.
I sent the recipe to my mom over the weekend so she could make it for a winter party. She reported back that all her guests were asking for the recipe!
If you are a fan of the Krusteaz cranberry orange quick bread, or if you always get excited about the cranberry sauce at Thanksgiving dinner, you will absolutely fall in love with this homemade cranberry orange bread.
Also make this Chocolate Banana Bread
Cranberry orange bread ingredients
Here’s what you need: cranberries, orange juice, orange zest, flour, sugar, baking powder, baking soda, pure vanilla extract, salt, oil, and optional nuts.
There’s no yeast, no sour cream or sourdough, and no cranberry juice or honey.
The recipe works with white all purpose flour, whole grain spelt flour, or oat flour. I have not tried whole wheat flour, almond flour, or pastry flour. Feel free to experiment with other flours, and be sure to report back if you do.
I do not recommend using coconut flour, because your loaf will turn out dry and crumbly due to the absorbent nature of coconut flour.
Unsweetened cranberries have a tartness that perfectly compliments the sweet orange in this bread. And including orange juice enables you to lower the oil and added sugar considerably, while adding extra flavor and moisture at the same time.
For a lovely cranberry nut bread, I often stir a handful of finely chopped walnuts or pecans into the batter before baking.
Be sure to include the orange zest! It adds so much flavor to the recipe.
While I cannot personally vouch for the taste and texture of the cranberry dessert if subbing mashed banana or applesauce for oil, multiple readers have written in to say they tried substituting applesauce for the fat and liked the results.
Popular this week: Applesauce Muffins
Fresh, dried, or frozen cranberries?
The recipe works with either frozen or fresh cranberries.
Costco, Target, Safeway, Wegmans, and Whole foods all sell cranberries. For the healthiest option, look for cranberries without any sugar listed in the ingredients. Good brands include Cape Cod Select, Trader Joes, Dole, and Ocean Spray.
You can use dried cranberries if other varieties are not available. The cranberry loaf will just not be as dark pink and colorful. Add a little extra orange juice if needed to make up for the difference in moisture.
Another option if you can’t find cranberries to buy at the grocery store is to substitute chopped fresh or frozen cherries or even blueberries to make blueberry orange bread.
Is the recipe gluten free, keto, or vegan?
For vegan cranberry bread with no eggs, simply omit the optional egg or use flax egg. Choose oil or a plant based butter. The recipe is already naturally dairy free.
You can use certified gluten free oat flour for a gluten free cranberry orange bread. Some all purpose gluten free flours may also work if you wish to experiment.
To make a keto cranberry loaf, follow this recipe for Keto Lemon Bread. Substitute orange juice and orange zest for the lemon, and add a handful of chopped cranberries.
How to make cranberry orange bread
Gather your ingredients, and preheat the oven to 350 degrees Fahrenheit.
Grease a 9×5 inch loaf pan, and line the bottom of the pan with parchment paper, which will enable you to easily remove the finished loaf later.
Stir the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Add all remaining ingredients except the cranberries, and stir to form a batter.
Gently stir in the cranberries, then smooth the mixture into the prepared loaf pan. Place the baking pan on the oven’s center rack. Bake for 50-55 minutes or until the bread has risen and a toothpick inserted into the center comes out mostly clean.
Let cool, then frost if desired. If waiting is an option, the taste and texture of this easy cranberry orange bread are even better the next day!
*You can also turn this loaf into cranberry orange mini loaves or muffins. Baked at 350 degrees for 20-25 minutes, the recipe will yield a dozen cranberry orange muffins.
Making cranberry bread using gram measurements
If you prefer to use a food scale instead of measuring cups, for better accuracy and easy clean up, use the measurements below.
You will need 240 grams each of flour, orange juice, and of cranberries, 150 grams of sugar, 10 grams each of orange zest and vanilla extract, and 36 grams of oil or butter.
Also be sure to add the other ingredients not measured in cups or grams.
Still craving cranberries? Make Vegan Cranberry Bliss Bars
Tips for storing leftovers
The cranberry orange loaf can be left out on the counter overnight, loosely covered with a cloth or paper towels. This allows excess moisture to escape so the bread does not become gummy.
After a day, I like to store leftovers in the refrigerator in a covered container (leaving a tiny opening at the top), for optimal freshness. The bread will last for four to five days.
Or slice leftover cranberry orange bread and freeze in an airtight container for up to three months. Sandwich a layer of parchment or wax paper in between each slice so they do not stick together in the freezer.
Thaw frozen slices in the fridge overnight or in a microwave, oven, or toaster oven. Enjoy on a morning when you need a quick breakfast that encompasses the best flavors of the holiday season.
Orange glaze icing options
You can make a simple orange glaze icing by combining 1/4 cup of powdered sugar with 1 teaspoon of orange juice and an optional sprinkle of orange zest.
Or frost the cranberry orange cake with melted coconut butter or your favorite store bought or homemade cream cheese frosting. A little orange zest can be stirred into these two frosting options as well, with no need to measure.
It is also fine to skip the icing completely. Try spreading butter, jam, coconut butter, or almond butter on individual cranberry orange bread slices.
More Easy Quick Bread Recipes
Cranberry Orange Bread
Ingredients
- 2 cups spelt or all purpose flour (gluten free and keto options are listed above)
- 3/4 cup sugar, unrefined if desired
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2 cups fresh or frozen cranberries, chopped
- 1 cup orange juice
- 3 tbsp oil, butter, or almond butter (see note below about fat free option)
- 2 tsp pure vanilla extract
- 1 tbsp orange zest (zest of 2 small oranges)
- 1 egg or flax egg, or 2 tbsp additional orange juice
- optional handful chopped walnuts or pecans
Instructions
- Preheat oven to 350 F. Grease a 9×5 loaf pan, and line the bottom with parchment. In a large bowl, stir first five ingredients. Stir in all remaining to form a batter. Pour into the loaf pan. Bake on the oven center rack 50-55 minutes, or until bread has risen and a toothpick comes out mostly clean. Let cool completely. If you can wait, the taste and texture are so much better the next day! Leftovers can be sliced and frozen if desired. My favorite way to eat this bread is glazed with coconut butter. The glaze in the photos is 1/4 cup powdered sugar mixed with 1 tsp orange juice, which is also delicious.*The orange zest is important for best flavor. I can't vouch for the taste if subbing applesauce for oil, but multiple readers have said they liked the results of subbing applesauce for the oil, so feel free to experiment.View Nutrition Facts
Notes
Have you made this recipe?
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Homemade Holiday Recipes
Nicole @ Bento Momentos says
This looks delicious! Reminds me of the cranberry walnut loaf that my co-worker brought in for the Thanksgiving I had to work (surgery RN at a level 1 trauma hospital). Definitely powered us through the crazy day of gun shots and stabbings!
jordan @ dancing for donuts says
cranberry + orange is one of my favorite flavor combos for the holiday season!! i love how moist this bread looks – so many healthier baked goods dry out like crazy!! can’t wait to make this for my fam when i’m home for the holidays 🙂
Gidget says
can dried cranberries be used instead as never seen fresh or frozen ones in the UK,
Natasha says
Yeah, I think that would work. It will look sort of different from the picture, though. But it will most likely taste the same!
Jason Sanford says
Probably not, but you can sub raspberries.
Tracey C says
You can rehydrate dried cranberries so I’m sure that option would be just fine! All you need to do is cover your dried cranberries with hot water, cover the bowl and let sit for 20-30 min. Drain the water and you’ll have soft cranberries to use in your baking!
Sherry says
or rehydrate with rum… I always turn to rum when all else fails. Ok, I turn to rum a lot!
Roger Nehring says
I am making this for the second time. It is a delicious treat. I cut the sugar to a half cup and used applesauce in lieu of oil. It is quite sweet.
Veronica says
Thank you for the tip, Roger! I was just thinking about reducing sugar, and how much I might use. 🙂
Katie,
The loaf looks beautiful and I cannot wait to bake it! Thought I might try Swedish lingonberries instead of cranberries. They have a similar tartness and are in season. 🙂
Vi says
I did use dry and it tastes great! Since dry cranberries are sweet the bread is sweeter than it is with the fresh cranberries.
Emily says
This looks insanely delicious! I am so in Thanksgiving mode 🙂 Cranberry sauce is my favorite part of Thanksgiving and can’t wait to give this a try!
xo,
Em
saiba mais says
I love to know recipes like this, I’m always looking for news to prepare for my children, I think they’ll like it.
Nina says
This is delicious. I made it with the fresh cranberries and it was so good. It tastes wonderful and looks beautiful, too.
Whitney says
Do you have a particular kind of stevia baking blend you prefer, one that doesn’t have a nasty aftertaste?
Jason Sanford says
Try Stevia In The Raw
Carol Conrad says
Can you use a it raw to cook with?
Cassie Autumn Tran says
This loaf looks divine! I’ve been looking for a delicious orange-infused recipe. I might just eat the entire loaf for breakfast one day!
Cathy says
Tip: take 1/4c of the dry ingredients and coat the cut cranberries in it. Mix everything BUT the cranberries, then add them at the last. Gently fold them into the batter. The coated berries will now stay evenly distributed in the batter during baking.
Erica P says
Always love your recipes– can’t wait to try this! What are your thoughts on using maple syrup instead of sugar?? As always thanks again for sharing!
Jason Sanford says
You’d be adding a liquid to replace something that adds bulk so it might not work. But be sure to report back if you experiment.
Anonymous says
I made it into muffins and it worked perfectly. Just be sure not to overfill them- they do rise! The glaze was delicious over them.
Anonymous says
Whoops! Meant to post this reply to the comment below.
Samantha Halverson says
Did you adjust the cooking time for muffins?
Anonymous says
Will this work with a different sized loaf pan? Or any other pan?
Jason Sanford says
Another commenter said she made muffins and they turned out really well. If you use a different pan, you’d have to adjust the baking time and experiment.
Gina says
Can I omit the sugar? Or replace it with maple syrup or homemade date paste? Thank you:)
Mrs E says
Have you ever made this recipe into muffins?
Vi says
Yes the muffins are great!
Sabrina B says
great Thanksgiving recipe or even anytime I, like you, remember to use cranberries in a lovely dessert like this, love that it’s a different flavor than anything I’ve made and potentially not too sweet?
thank you for sharing this recipe!
MEAl5 says
I love to know recipes like this!
Mrs E. says
I’m almost speechless…What these are vegan?! With only 3.5 Tbls of oil (I used coconut) and no egg, I am so surprised at the outcome. These are SO incredibly moist and delicious and not too sweet given the amount of sugar. This is the best cranberry orange bread -even including those with dairy products (I made 12 muffins) recipe I’ve made and my family loved them. I used 3/4 cup oat flour, made from oats ground in my blender, and 1 1/4 cup A/P flour. I was afraid they would be dense but they were so light and airy and moist. I used fresh Organic cranberries which I found at Trader Joe’s, I had about a 1/4 cup leftover from the 8 oz. bag and I could have easily used all of the cranberries. I started chopping the cranberries into 4 pieces but I would have been chopping forever, so I just used my food processor until I got large pieces. If you don’t cut the cranberries they will all float to the top due to the air pockets in them so chopping is a must to get them evenly dispersed and baked in the batter. I made these into muffins-the recipe yields exactly 12 muffins. I lined my muffin tins with parchment muffin cups and filled each all the way to the top-loved that the cake did not stick to the liners when eating. I topped the muffins with sugar in the raw-I had a packet leftover from a Starbucks coffee run and one small packet allowed me to sprinkle the sugar on the tops of the muffins. I popped these into the oven and they were done in less than 25 minutes. Keep up these great recipes Katie!
Mrs E. says
here is the pic of the inside of the muffin
Mrs E. says
here is the pic of the muffins after they were baked, even though I filled each to the top with batter they rose pefectly
Mrs E. says
These are still delightful the next morning, I will try to reduce sugar by a third on the next go around to see what happens
Jason Sanford says
Thank you so much for reporting back that they work as muffins. I am going to try that now!
Jennifer Bliss says
OMG! The color in the cranberry bread is awesome!! I just might need to try this! I’m a horrible baker but I can’t stop thinking about it! Mind if I link and comment often!? Swing by my place and let me know! CHEERS!
Hira Danish says
Made this today.. nd loved it!!
Will reduce the sugar next time.
Thanks katie ♡
Heather says
I LOVE this recipe! I have made it twice in two weeks. The first time, I made it exactly as written, and it was FANTASTIC.
The second time, I substituted unsweetened applesauce for the oil, and it was not as good. The texture is kind of…gummy and it’s not as moist, but it is not bad and I will still eat it.
I will stick to the recipe as Katie wrote it and it is the best cranberry bread I have ever had!!!! The eggs and butter are not missed at all! Thank you for such a great recipe, Katie!
Marie says
Just made this and it is delicious! Just wondering, what is the best way to store it so it stays moist and fresh?
Mary says
I wish i had left the orange zest out as it made the bread taste bitter!! ruined it! the squirrel has been eating it though, next time NO orange zest will be used. went to the store just to buy the orange too! to make it
Jason Sanford says
It sounds like your orange zest was bad or rancid. Orange zest is a common ingredient in orange baked goods and should impart a sweet note, not a bitter one. So either you sadly must have gotten a bad orange or maybe one of the other ingredients uses was bad, because it definitely shouldn’t make a baked good bitter!
Cathy says
Hi Jason,
You have to be careful to just get the outer peel and not the white pith underneath. The white pith can be better sometimes. Hope that helps!
This really is a delicious recipe!
Cathy says
Ugh!
The pith can be bitter, not better.
Sarah says
If you use orange rind it is important not to use the white part as that is the source of the bitterness. Grate only the orange rind and you will be fine.
Marni says
Can you sub pomegranate instead of cranberries or raspberries?
Jason Sanford says
You can always experiment!
Casey says
This bread is DELICIOUS! The best gluten free bread I’ve ever made. My dad says he doesn’t like any gluten free baked goods, but this definitely turned him around!
luci says
this looks amazing… i cannot wait to try it! do you have thoughts on using honey or maple syrup in place of sugar here? thank you so much!
Kiki says
My husband and little boy went crazy for this bread! It was a huge hit 🙂
I subbed applesauce for the oil and I used coconut sugar for the additional 1/4 c of sugar! It turned out great, and the house smelled amazing! Thank you for the great recipe!
mansi desai says
hi,
so delicious food and looking like very healthy so thanks for this posting ,
regards,
mansi desai
ish says
These taste amazing with just a few (mostly!) healthy ingredients and were just the right sweetness! My only issue was that I set the timer for only 35 minutes at 350 degrees, and when I check them after the timer went off they were already done! Other than that, I have a new go-to recipe!
Trina says
Would this work with Rice Flour?
Drew says
How long will the finished product last? I’d be sending to family in Colorado.
Jason Sanford says
It lasts like most traditional homemade quick bread recipes, so should be fine to ship I would think… but I haven’t tried it.
Jason
Sandra says
I’ve made this twice now because we love it. Both times we did muffins. Delicious.
lillian says
I bought one bag at the $.99 store and then found your recipe. After making it and tasting how delicious it was, I wished I had bought more bags. It costs $2.99 at the major supermarket!! I cut out a 1/4 of the additional sugar, and with the glaze, it is sweet enough. It’s a winner of a recipe!
Betty says
I made the cranberry orange bread several times during the holidays, and my friends (and husband) raved about it!! As I always do with fruit breads, I made mine in mini-loaf pans, so that I could use them as gifts. I bought and froze cranberries in order to have some to use later in the year, when I can’t find cranberries in the stores. I certainly don’t want to wait until next Thanksgiving to make this bread again. It’s a winner!!
DawnM says
Made this as my brother bought fresh cranberries but didn’t like them. It’s DELICIOUS!! I don’t use the second quantity of sugar (firs5 loaf was too sweet), and as I only had 1.5cups cranberries I added half a cup of mixed seeds. This is going to be a regular in our house, thank you.
Courtney Clark says
I just made these and am speechless. They are the best muffins I’ve ever made vegan or not! I used apple sauce instead of oil, and added about 3 tbs of flax for protein. To even the flax out, I added 2tbs of cashew milk and 1/2 tbs extra of apple sauce. I made muffins and they came out heavenly. Thank you so much, this definitely won’t be the last time I make these!
Juliet_CA says
This recipe looks awesome! Can you simply add some chopped walnuts if desired? Also, can I get by w less sugar, cut by half the amount for a more tart flavor? I’m searching for a low-fat, plant based cran-orange loaf.
Putting my frozen January cranberries to use for Easter. Thanks!
Jason Sanford says
Yes to the walnuts. You’d have to experiment about the sugar because that’s something that can’t be predicted until you try. But be sure to report back if you try!
Juliet_CA says
I sure will. Thanks for your help?
Juliet_CA says
Hi. I’m back to report: the loaf was very good & moist; I think it would have been great, if I didn’t add walnuts. I especially loved the burst of orange, but seems like the nuts undercut that flavor somewhat. (Nix the nuts!) I subbed equal parts applesauce for butter, which was a success. Also, I used white whole wheat flour and may experiment w other varieties. I did not cut back on the sugar. Overall, the loaf is loaded w cranberries & orange flavor; and yes, it’s best the next day & beyond.
You have many wonderful, healthy recipes here — can’t wait to try some more. Thanks?
Sruthi says
Can I use whole wheat flour instead? And can I bake it in a. Pressure cooker as I do not have a oven
Jason Sanford says
WW flour tends to yield denser baked goods, but you can always experiment! Be sure to report back if you do.
Vi Singhal says
This is amazing! I did make it the 1st time with dried cranberries and it was great! This time I made it with fresh cranberries and it was very good but not as sweet. I also used coconut palm sugar. My husband likes the one with the dried cranberries as it is sweeter so I will most likely stick with those. Thx for a great recipe!
Michelle says
Do you mean orange juice like the beverage or orange juice like the juice of an orange???? Thanks
Arielle B says
It worked so well – we didn’t have baking soda so we put extra baking power (googled how much backing powder in place of soda) also used turbino sugar (it was bigger pieces) and got lazy during zesting but hopefully got it near 1 tbsp… Tastes awesome!
melina santos says
I know nothing about baking so this might be a dumb question, can this be made into cupcakes?? I made this last year for thanksgiving and loved it! I wanted to make these into cupcakes for my graduation at the end of this week so that they’re more convenient to eat.
Jason Sanford says
We haven’t tried it so honestly can’t say! I don’t see why not, but baking time might differ. Be sure to report back if you try!
Jason (media relations)
Yelena Tsypina says
This looks incredible. What can I do to substitute baking powder?
Jason Sanford says
Unfortunately I don’t think that can be subbed. Why do you need to not use it?
Shilpa says
Making this now! At what point in the process do you glaze it? After it has cooled?
Jason Sanford says
I think it’s fine to do either way! At least that’s been my experience with loaf cakes in the past. What did you end up doing, and how did it go?
Shilpa says
I waited until it cooled then applied the glaze. This was delicious! Easily one of my favorite recipes.
Jason Sanford says
So glad, and sorry my reply was so late before. Glad it worked out!
Kayli says
This was delicious! My hubby and baby (and I!) devoured it!
Eileen says
Easy to make baked up beautifully thank you.
Niki says
We love this recipe at our house. A great fall treat.
Christina says
I made these . Chopped the cranberries in the food processor and made them in a muffin tin. They were so tart I had to throw them out. The muffin part was ok
Ola A. says
good recipes
Alli says
Just made these as muffins. Took 40 min at 350 degrees. We loved them (toddler, preK, adults). I actually found them more on the tart side, even after adding all the sugar, which is perfect for us. Admittedly, I was really generous with the cranberries and zest:) Had with butter on top. Will try glaze next time. My toddler can’t eat eggs, so I really appreciate good egg free baking recipes!
Jill says
Wow, this exceeded all expectations. I didn’t have parchment paper so just greased and floured the pan and it came out of the pan just fine even still warm from the oven. Next time I might use half Splenda, half sugar. It was delicious without any glaze. Thank you for this delicious vegan recipe!!!
Stella says
This loaf tastes divine – I defy non-vegans to notice that it has no egg or dairy! The cranberries did make the cakey parts somewhat wet, but I used 1 cup oat flour and 1 cup all-purpose… maybe straight AP would handle the moisture better. I’ll definitely make this one again!
Ly says
I used frozen raspberries, and the bread turned out so delicious! I love the recipe, and have made the bread three times so far!
Nj says
Hii! can I substitute sugar for xylitol for this recipe?
CCK Media Team says
We haven’t tried it here, but normally that works in baked goods! Be sure to report back if you try it!
Nina says
Hi and greetings from the UK. I have made quite a few of your cakes/breads over time, all of which are absolutely delicious. All the ones I have baked to date have stated that you turn the oven off at the end and leave it for 10 minutes in the oven. In this recipe it doesn’t state to do that. Is the cooking instruction correct or has it been missed off the instructions? Thanks.
DJ says
I made this with white flour and applesauce as sub for oil. I let it rest overnight as recommended. Oh, my. It is amazing! So moist and full of flavor!
Julie says
This is the absolute BEST cranberry bread that my entire family has ever had!!! My family (who ranges from vegan to carnivore’s) LOVED it! Thank you so much!!!
I followed the recipe as written and wanted to ask if there is a sugar alternative that can be used?
CCK Media Team says
Coconut sugar, date sugar, or evaporated cane juice can all be used 🙂
Nina says
Hi and Greetings from Lockdwn 2 UK. I don’t know if you can help…. I have been trying to convert the cup measurements to grams. Does this sound right.. 2 cups plain flour = 265g. 3/4 cup sugar = 150g which is best soft brown sugar or white fine caster sugar? 1 cup orange juice = 250ml?
Also, re the orange zest… often the oranges imported to the UK can have bitter zest, should I still include it or can you suggest something else? Finally, I have a juicer would you recommend I made my own orange juice or use unsweetened store bought? Many thanks….
CCK Media Team says
Off the top of my head, 2 cups flour is about 240g, white sugar is probably better (your measurement is correct), and 1 cup juice or any similar liquid weighs 240g if you’re using a food scale. Sorry we don’t know of anything that could replace the orange zest except maybe a tiny bit of orange extract?
Nina says
ps Whoops… I forgot to ask re the 2 cups fresh cranberries = 200g ? I want to try the recipe but don’t want to mess up as I don’t have measuring cups just scales. Thanks again…
Rachel Wimberly says
This was amazing! Way better than any cranberry orange bread I’ve tried. I left the cranberries whole and it worked well! You just won’t get the huge patches of pink that Katie got.
C.Y. says
Love these! I use 2 cups soft white wheat, as I mill my own. I sub applesauce for the oil. I do muffins 350 for 20-25 minutes.
Wsu says
Has anyone done it with almond flour/meal? Was it good? It just that I have a lot of it at my house and would like to use it
CCK Media Team says
We don’t know how it would work in this one, but maybe you could experiment with Katie’s recipe for Almond Flour Banana Bread or her Keto Muffins to make a cranberry version? https://chocolatecoveredkatie.com/tag/almond-flour/
Bbeky says
This recipe looks mouth watering, thank you so much for sharing! What oil did you use? And have you tried gluten free all purpose flour with this recipe? If so, which brand? Thank you so much
arielle says
This looks amazing. Dumb question though…did you use store bought or fresh squeezed orange juice?
CCK Media Team says
Hi! We have always used store bought 🙂
Isabella says
I’ve made this 3 times this week! It’s so so good! My daughter loves it. Is there a trick to chopping the cranberries? I’ve tried using board and knife and cranberries go flying. I do it individually my hand and it’s a little time consuming.
Sharon says
I love this bread with oat flour and applesauce for the oil. I’ve made it several times and it’s on my rotation list.
CCK Media Team says
Thank you so much!
Robin says
I have made this a couple times trying different flour.
Wendy says
Hi, has anyone tried subbing sugar for honey or agave? I’m thinking of trying this recipe with these subs.
Bernadette says
If you are using oat or spelt flour will the cake cook properly? I have made “bread” cakes with these and they look beautiful when they come out of the oven–and the tester comes out clean, but then when you cut into them, they are gooey in the middle
Elizabeth says
I love this recipe! Thank you so much! I use whole wheat flour and substitute the sugar with baking stevia. I use apple sauce for the oil. When I don’t have orange juice I have used grape juice and it still turns out well albeit an odd color. I used to use my food chopper before it broke for the cranberries, now it does take a long time to hand chop them.
Virginia B says
Wonderful. Eked out cranberries with frozen blueberries. Just enough sugar, great flavor. Made it into a cake with lemon glazed top. Looking forward to making it again!
Marie says
Can I sub with coconut sugar ?
Sylvia Hutton says
I tried this recipe and I love it! Had 2 other recipes for cranberry bread and threw them away
CCK Media Team says
This makes us so happy 🙂
Debbie says
One of your best – I really like your recipes not because they are so easy but just so flavorful. Thank you!
Martha says
Is there a recipe for only-orange bread? (I don’t like cranberries much.) Thanks!
CCK Media Team says
Hi, we would think it’d be ok to just omit them but we haven’t tried. You can definitely replace them with something like blueberries if you prefer 🙂
Jan Masters says
Quick question… our local grocer sells a wonderful cranberry orange relish, ( called Cranberry Celebration). It is juicy and dense with fresh cranberry and orange. Could it be substituted for the cranberries and the OJ? It may not require as much fluid, since it is already quite juicy… I think it might be pretty tasty. Wouldn’t need to add but maybe a quarter of the amount of sugar suggested in the recipe either.
CCK Media Team says
Hi, that sounds lovely, and please feel free to experiment! Because we haven’t tried it, we honestly cannot guess what quantities or substitutions would work.
Lisa says
Delicious! My family really loved them.
Sandy says
I made this with oat flour and allulose for my husband who is on a GF, dairy free and sugar free lowish carb diet as a change from blueberry desserts. My fan oven is about 20 degrees C hotter than it should be so I tend to bake at about 150C (302°F) and it seemed done in about 30 minutes. It was quite wet too. I used frozen cranberries that I thawed and chopped. Don’t know if that made any difference. He liked it though!
Jillian says
I made this recipe using gluten free flour blend and it turned out fantastic!! So yummy 😋
Marc says
Best orange cranberry bread ever! I cut the sugar to 1/2 cup, used flax egg, fresh cranberries, added some macadamia nut pieces, and frosted with a thin layer of coconut butter. The flavor was amazing, bursting with cranberry goodness. The orange juice and zest provided a perfect amount of orange flavor and sweetness. Everyone commented how great this bread was, so it will be a holiday regular. Thank you Katie!
Nikki says
This is our new favorite weekend dessert. Our 4 year old loves it too! Easy and relatively healthy, I cut the sugar down to 1/2 cup and sprinkle 1 tsp of coconut sugar on top.
Debbie says
This cranberry orange bread was amazing! I did sub in 1/2 cup almond flour and 1 1/2 cups all purpose flour to see how that would work. I also added 1/2 tsp of pure almond extract in addition to the pure vanilla extract. I divided the batter into a 9 x 5 inch glass loaf pan and two 3.5 x 7 inch silicone pans and baked an additional 10 minutes. I also used avocado oil as a plant-based oil. My husband usually is not a big fan of cranberries, but he RAVED about this recipe and asked for seconds! Thanks, Katie for another delicious recipe!
Donna Hutcheson says
Wonderful recipe, by far the best one I have tried! Most recipes I find do not have enough orange juice and cranberries in them to stand alone without a glaze. This bread is so moist and flavorful, no glaze is required to add flavor.
Homeschool Mom says
Longtime fan and gluten-free baker, here! I found Chocolate Covered Katie many, many years ago. We’ve been gluten/dairy/egg free due to allergies for around 11 years! I’m wondering if this recipe might be one of the earlier recipes posted. I have had tremendously good luck with recipes on this site and in the cookbooks. This one, however, when made with gluten-free oat flour wasn’t going to work with 2 cups flour. Perhaps they were two cups PACKED flour? I wish I had seen the gram weights listed earlier in the post before baking it, but I was only looking at the recipe card and didn’t see weights. I used 2 cups gluten-free oat flour (purchased oat flour, with the oil and flax egg options) and my batter was much thinner than cake or pancake batter. I poured it into a pan, popped it in the oven hesitantly, and then came to look for a video on the post. When I saw the texture of the dough in the video, I knew my gut instinct was right- there’s no way a super runny batter can bake into a loaf of bread. I ran back to the oven and pulled my pans out (an no-no, I’m sure, but they weren’t in there more than 2 minutes). I stirred an additional 1/2 cup oat flour in until the texture looked like a familiar gluten-free quick-bread texture and put them back in the oven. I dutifully (it was hard) waited until the next day to taste the bread. I cut straight into the middle to see whether the loaf cooked through- thankfully it was a great texture for vegan oat bread! The flavor is *amazing,* I was doubtful the orange would shine through, but it did. We all love it! If I make it again, I might try to remember to weigh how much oat flour I needed to use. Thanks so much for the addition of the video- I typically skip watching the videos, but this one was quite helpful!